Sapin - Sapin

The first time I made this it was a failure. I used the wrong flour, I kinda bomb out tho. But doesn't mean I have to give up with my experimentation. Remember what they always said, try and try until you succeed, definitely I did for the second time. SAPIN - SAPIN is one of the native Filipino cuisine. A very colorful layered delicious dessert topped with LATIK or toasted coconut flakes. This dessert is made of glutinous rice, coconut milk and sugar. 

Ingredients:
For the batter:
1 Bag Glutinous Rice Flour(16oz, 1lb)
2 Cans Coconut Milk 13.5 fl oz (400ml)
1 - 1/4 Cups Granulated Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Pandan Extract + 1/4 Teaspoon Green food coloring
1 Teaspoon Purple yum ube flavor
1 Teaspoon Mango Extract or Jack-fruit Extract 
3 Tablespoon unsalted butter for greasing the 10"x2" round pan

Cooking Instructions:
* Get ready your steamer for cooking.
1. In a mixing bowl combine all the ingredients. Whisk it till smooth, then divide the batter into four.
2. Add the flavoring into each portion. Note: You can use any color or flavor you desire. 
3. Grease the pan with unsalted butter.
4. Pour in the first batter (note: is up to you which color first).
5. Steam it for 15 minutes.  To test if the batter is done use a toothpick or skewer. Poke the batter with a toothpick or skewer. Once it comes out clean that means that you can pour the next layer of batter.
6. Once cooked, leave in the steamer for 30 minutes.
7. Take out from steamer let it cool down for 1 hour.
8. Unmold it and place it in a serving tray topped with the latik.

Latik:
2 Cans Coconut Milk 13.5 fl oz (400ml)
Pour in the coconut milk into sauce pan and simmer in medium low-heat till coconut curdle and turn into light dark brown it should look like bits size. Once cook strain the oil and set aside.
NOTE: If you're not comfortable to make the latik the easy way to do it is too toast a 1/2 cup of Flaked Coconut Sweetened till it turn to lightly dark brown.